Dole Packaged Foods uses cookies

We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities.
By browsing Dole website, you consent to the use of some of these cookies.
You can choose your preferences and modify them at any time by visiting the Cookie Settings. For more details please read our Privacy Policy.

Prep Time

Prep Time

30 min

total time icon

Total Time

90 min

calories icon

Calories per serving


servings icon



Ingredients (8)
  • 24 ladyfingers
  • 1 can (20 oz.) DOLE® Crushed Pineapple, drained, reserve juice
  • 1 can (11 oz.) DOLE Mandarin Oranges, drained
  • 16 oz. plain Greek yogurt
  • 1 pkg. (5.1 oz.) instant vanilla pudding mix
  • 1/2 teaspoon grated orange peel
  • 1 tablespoon minced crystallized ginger, optional
  • 2 cups thawed whipped topping
  1. Cut 11 ladyfingers in half lengthwise, and line sides of 9-inch springform pan with  ladyfingers cut side inside.  Line bottom of pan with approximately 13 ladyfingers, trimming the corners of the ladyfingers as needed so that they fit; Set aside.
  2. Combine half drained pineapple, half mandarin oranges,  yogurt, pudding mix, orange peel, ginger, and 1/3 cup reserved pineapple juice in large bowl.  Mix well and spread the filling into prepared pan.

  3. Combine whipped topping and remaining crushed pineapple.  Spread on top of filling in the pan.  Garnish with remaining mandarin oranges.    Cover; refrigerate for 1 hour. 

  4. Remove springform ring from the pan after the cake is set.